Veggie Paella

loseitblog.com

Janet Naastad

2 tablespoons olive oil divided

1 medium onion diced

4 cloves garlic minced

1 teaspoon turmeric

1 teaspoon smoked paprika

1 teaspoon paprika

1 ½ cups arborio rice

14 ounces petite diced tomato or crushed

4 cups vegetable broth

1 medium red bell pepper cut into strips

1 teaspoon sea salt more to taste

1 teaspoon dried thyme

14 ounces canned chickpeas drained

14 ounces canned artichoke hearts quartered

8 ounces button mushrooms sliced

Fresh cracked pepper to taste

Garnish with lemon wedges and chopped parsley or cilantro

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